Pumpkin Chai Cheesecake Trifle
Servings
10-12
Servings
10-12
Instructions
Pound Cake
  1. Preheat oven to 350 F. Spray a 9 x 9-inch square pan with baking spray.
  2. In a large bowl, combine all dry ingredients (through allspice). In a medium bowl, whisk eggs, egg white, milk, oil and pumpkin until thoroughly blended. Combine wet ingredients with the dry ingredients, stirring until just blended. Spread batter into the prepared pan. Sprinkle pumpkin seeds on top.
  3. Bake until lightly browned & a toothpick inserted into the center comes out clean, about 30 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack & allow to cool completely. With a wooden skewer, poke holes in cake about 2-inches apart. Slowly pour 1/2 cup Apricot Brandy over cake. Refrigerate overnight.
Pumpkin Filling
  1. In a medium bowl, beat cream cheese & pumpkin with a mixer until well blended. Add spices & dry pudding mix; beat until well blended. Gradually blend in milk.
Creme Filling
  1. In a medium bowl, beat cream cheese with a mixer until creamy. Gradually beat in milk. Add dry pudding mix; blend well. Fold in thawed Cool Whip.
Topping
  1. Preheat oven to 350 F. In a medium bowl, coarsely crush wafers; place in medium bowl. Add butter, nuts, sugar & 1/4 tsp pumpkin pie spice; mix well. Spread onto the bottom of a shallow pan. Bake 10-12 minutes or until light golden brown; cool. Break cooled, baked nut mixture into smaller pieces; store in airtight container at room temperature until ready to use.
ASSEMBLY
  1. Cut pound cake into 1-inch cubes. Line bottom of a straight-sided trifle bowl with 1/3 of cake cubes, 1/3 pumpkin filling, 1/3 creme filling & 1/3 of the nut mixture. Repeat 2 more times. Decorate as desired. Drizzle with bottled Dulce de Leche Creme.